Salmon and Corn Chowder
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Ingredients
- 1 lb. salmon fillets, skin and pin bones removed
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 2 shallots, minced
- 4 cups chicken stock or low-sodium chicken broth
- 4 unpeeled red potatoes, cut into 1/2-inch dice
- 2 cups corn kernels (from about 4 ears)
- 1 cup half-and-half
- Sea salt and freshly ground white pepper, to taste
- Shredded fresh basil for garnish
Directions
Cut the salmon into 1-inch cubes. In a fry pan over medium heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil. Working in batches, add the salmon and sauté just until opaque on the outside, about 2 minutes. Remove from the heat and set aside.In a large saucepan over medium heat, melt the remaining 1 Tbs. butter with the remaining 1 Tbs. olive oil. Add the shallots and sauté until translucent, about 3 minutes. Add the stock, increase the heat to high and bring to a boil. Reduce the heat to a simmer and add the potatoes. Cover partially and cook until the potatoes are tender, about 15 minutes.
In a blender, combine 1/2 cup of the corn kernels with 1/2 cup of the half-and-half and puree until smooth. Add this mixture to the chowder. Add the remaining half-and-half and the remaining corn kernels and simmer until the corn is tender-crisp, about 5 minutes. Add the salmon and simmer just until barely cooked through, about 2 minutes. Season with salt and white pepper.
Ladle the chowder into warmed soup bowls, garnish with basil and serve immediately. Serves 4.
Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).
Rated 5 out of
5
by
Renee S from
This is a terrific recipe!
Also good vegan if you use coconut milk and vegan butter and leave out the salmon. I add a healthy dusting of cayenne and cumin at the shallot sauté portion. Huge hit every time I make it. And a side of corn bread is amazing.
I’m curious whether anyone thinks this recipe could work with shrimp …
Date published: 2021-11-10
Rated 4 out of
5
by
wickedwong from
My kids enjoyed this chowder!
Loved all the ingredients in this chowder so I decided to make it with my daughter. I thought it was a lot of shallots but the amount was fine. To be more quicker as my daughter was hungry, we used canned corn and it still tasted good.
Date published: 2018-01-21
Rated 5 out of
5
by
Susan G from
Easy and Delicious!
Made this for the first time tonight for my husband and I. It was the perfect soup! Easy to make, and a fast meal after a long day of work. Minimal kitchen clean up needed! Serving wise it makes enough for 4 people and that is it. Which was fine for us. We didn't use basil, and I did add some Old Bay seasoning. It truly was light, satisfying, and delicious! I will definitely be making this again!!
Date published: 2017-11-28